A bistronomique in the 12th arrondissement of Paris, following a truly delicious, solid, classical French cuisine, while showing Japanese delicacy in a contemporary sensibility and world view. Chef Shin OKUSA believes that the goal is not to end up serving delicious and beautiful food, but to provide a place where people can enjoy and relax. The innovative matching of flavours is transformed into a down-to-earth taste linked to the region and daily life, which goes well with French wines and the time that passes by.
In 2011, the Tohoku earthquake and tsunami disaster devastated Japan. The following year, we travelled to the region to offer relief as a soup kitchen. Sandwiches were prepared and handed out to the people residing in temporary housing. Using hamburgers cooked in white sauce by Shinobu Namae of L’Effervescence, and bright red beetroot bread by Ayumu Iwanaga of Le Sucré-Coeur -- this was the start of Bricolage bread & co. Although the two -- chef and baker -- did not know each other well at this point, the moment they saw the happy faces of these people eating, they realized that they had created something delicious together. After this, the two continued to combine bread and cooking in friendly competition. After the two endured many twists and turns together, they found themselves considering making a store together. And when they asked themselves what drink would best accompany their bread and dishes, Kenji Kojima’s coffee of Fuglen Tokyo was the obvious choice. Fuglen is a place that Chef Namae frequents daily. The name “bricolage” is derived from the French word for “DIY,” or “Do It Yourself” in English. If there is a time and place that you want, go make that world with your own hands. Our name is filled with that sentiment. It isn't only about the bread, the food, or the coffee; it’s also everything about the store ? the design, the materials, the furniture, the equipment, the plants, the acoustics, the ingredients, the seasonings, and the cutlery…All the elements that make up a space, and the people that create them - we want to imbue them with our “bricolage" values. Before “bricolage” itself, what we see first is the good mood that fills the space daily, and people’s happiness. These are things that we can create through “deliciousness.” Through “deliciousness” people and their intentions bloom, just like the branches of a tree, and they gradually grow, leaves sprouting and flowers blossoming. While on this journey, we hope to make people aware of just how important commonplace food is in their everyday. Try closing your eyes and taking a deep breath in this place brimming with contented people, delicious food and drink. When you open your eyes, if the world has become even a little more colorful, that is the start of “bricolage”."
ERH is a well-known bar for sake lovers in Paris, and its chef, Keita Kitamura, came to Paris after having studied with some of the best French chefs in Tokyo, such as NARISAWA. He has worked diligently with the ingredients, customers and colleagues in the region. The concept of "cuisine de voyage" emerged naturally out of this process. The concept is based on France and Japan, but with exotic inspirations from around the world. A chef without borders.
A new gastronomic project in Tokyo, called Restaurant MAZ, which is a collaboration between Virgilio Martínez, chef and director of Central in Peru, and Mater Iniciativa, a research organization and NGO. The project is inspired by Virgilio’s worldview and Mater's motto "Afuera hay mas (There is more outside) ", which represents the idea that there is always more to discover and explore in the world.
MAZ proposes a new gastronomic journey that is based on a deep connection with the Peruvian territory, Mater's philosophy of working in an interdisciplinary way, and respecting the quality of local ingredients. The team behind MAZ aims to transform local values into global initiatives and to understand and interact with cultures, while preserving and influencing them through gastronomy.
The project is led and supported by an exceptional team that understands the importance of biodiversity, people, art, and culture in Peru and Japan and translates these elements into a profound gastronomic experience. The team recognizes that there are similarities in resources and systems between different territories and visualizes them in moments of a travel experience.
Foodies used to travel to Kagoshima, known as the DEEP SOUTH of the Japanese archipelago, in search of CAINOYA flavours. Now you can taste the technique in Kyoto, a city that attracts people from all over the world. In Kyoto, where the best ingredients from all over Japan have been gathered since ancient times, SHIOZAWA is more flexible in its thinking and CAINOYA is more creative in its serving. CHEF SHIOZAWA's cuisine tells a delicious story of never stopping to think, never being afraid to change, and loving the results of his explorations.
Foodies used to travel to Kagoshima, known as the DEEP SOUTH of the Japanese archipelago, in search of CAINOYA flavours. Now you can taste the technique in Kyoto, a city that attracts people from all over the world. In Kyoto, where the best ingredients from all over Japan have been gathered since ancient times, SHIOZAWA is more flexible in its thinking and CAINOYA is more creative in its serving. CHEF SHIOZAWA's cuisine tells a delicious story of never stopping to think, never being afraid to change, and loving the results of his explorations.
MiYa-Vie chef Masaaki YOKOSUKA played an important role in the opening of BRAS TOYA JAPON, the first branch of BRAS. He was originally from the suburbs of Tokyo, but while working in the BRAS kitchen, he became fascinated by the excellence of Hokkaido's produce, which led him to open his own restaurant there. Since then, he has continued to explore the Yokosuka way of "where French food culture meets northern ingredients". His fans range from the quiet residential neighbors to gourmets from all over the world who have come to enjoy the world-class snow conditions.
